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Kenbishi “Mizuho”
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Kenbishi “Mizuho”

Hyogo prefecture

$53.20 member price
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Each sip is happiness

A highly drinkable sake from Kenbishi, a brewery that’s been brewing up sake since the 1500s. One sip of this and you’ll know why they’ve lasted so long. Kenbishi Mizuho’s rich flavors delight the palate and manage to preserve a soft depth, especially when slightly chilled. Be prepared for a sharp after taste. Keep in mind this sake is a blend of sake that is anywhere from two to eight years old, so you will find new exciting flavors with every sip.


Brand Kenbishi
Brewery Kenbishi Brewing Company
Category Junmai
Subcategory Yamahai
Taste Profile Rich & Dry
Rice variety Yamadanishiki (Designation A)
Yeast variety In-house
Alcohol 17.0%
SMV ? 0
Acidity ? 1.7
Values listed are at the time of production.

Serving Temperature

The best serving temperature of Kenbishi “Mizuho” is cold (40-60°F), room temp (70°F) or warm (85-115°F).
  • Recommended
  • Not Recommended


Kenbishi “Mizuho” - Hyogo prefecture

Kenbishi is made in Hyogo prefecture in the Kinki region.

Taste Metrics

Tasting Notes

  • Chestnuts

  • Cocoa

  • Mushroom


Recommended Pairing

  • Seafood

  • Meat

  • Cheese


Kenbishi Brewing Company

Kenbishi is the oldest sake brand, established in 1505. Samurai were real fond of Kenbishi sake, and used to ceremoniously open an entire barrel on the eve of a great battle. Nowadays, Kenbishi is one of the only two breweries with national qualified rice inspectors, so you know their grain is quality controlled. They manage all this with a team of only 100 professionals split between four warehouses. And, they only used wooden tools that they hand make all by themselves. What’s more awesome than that?

Learn more

Customer reviews